Zucchini Lasagna with Meat

Name: Zucchini Lasagna with Meat
Total time: 80
Yield: 6
Ingredients: 4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices; 1 tablespoon salt, or more to taste; 1 tablespoon olive oil, or more as needed; 0.5 medium onion, diced; 4 cloves garlic, minced; 1 pound ground beef; 1 medium potato, diced; 1 large red bell pepper, diced; 1 (26 ounce) jar marinara sauce; 1 (8 ounce) package mozzarella cheese, grated

Recipe by veggiececilia from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices
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1 tablespoon salt, or more to taste
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1 tablespoon olive oil, or more as needed
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0.5 medium onion, diced
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4 cloves garlic, minced

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1 pound ground beef
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1 medium potato, diced
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1 large red bell pepper, diced
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1 (26 ounce) jar marinara sauce
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1 (8 ounce) package mozzarella cheese, grated

Instructions

Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
Preheat the oven to 375 degrees F (190 degrees C).
Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.